Portekiz: yiyecek sıcaklığı kuralları

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

• Resmi kılavuzChilled food: 0 to 5°C (ASAE guidance). The AHRESP code says 0 to 4°C. A product’s label or its own law comes first, for example for minced meat and fresh fish. Chef Hygiene aims for 4°C.
• Resmi kılavuzFrozen food: −18°C or colder (ASAE guidance).
• Resmi kılavuzHot food ready to serve: 60°C or hotter (ASAE). The AHRESP code says 65°C or hotter, and cooked food below 65°C for more than 2 hours is thrown away. Chef Hygiene checks against 65°C.
• Resmi kılavuzCooling: ASAE says as fast as possible, using a blast chiller, small portions and shallow trays. The AHRESP code says down to 5°C within 2 hours.
• Resmi kılavuzReheating: the AHRESP code says 65°C in the centre, once only. Portuguese law and ASAE give no reheating number.
• Chef Hygiene varsayılanPortuguese law sets no cooking temperature. The AHRESP code says 65°C in the centre. Chef Hygiene checks against 75°C, or 70°C for 2 minutes.
• Resmi kılavuzThaw in the fridge, in thawing equipment, in the microwave just before cooking, or during cooking. Never thaw at room temperature (ASAE).
• KanunFrying oil: never above 180°C, and oil with more than 25% polar compounds may not be used (Portaria 1135/95). ASAE advises frying at 160 to 175°C.